Ho Ho Ho.. I know what's for supper, what a pity it's not yet time to have it.
On her way back from the allotments yesterday she stopped off and bought a small amount of minced pork for she had a mind to make some pork balls with ginger and wasabi as you do when the weather is as glum as it is now.
But it wasn't for last night's supper, for which we had lamb stew and buckwheat with home grown greens, it is for tonight but she wanted to 'infuse' aka marinate the meat with the ginger and wasabi so that it would be deliciously spicy!
The weather held fine for her trip out to the allotments and she was mighty pleased to see that the layers of horticultural fleece have kept the seedlings safe from birds and frost.
She had twenty pots of narcissi to plant, some had as many as five bulbs in a pot so with them, she teased them away to separate them and planted them along the yellow walk, eight pots went in under a pair of apple trees and three pots were planted underneath a pear tree amongst some small English lavender bushes.
The six strawberry plants went in as the middle row in one of the bigger strawberry beds. All these plants are only a year old, quite small and in a couple of years she will move half of them to another bed and allow them more space.
Strawberry plants can last about five or six years but she never lets them stay that long as they can build up pests and the yield drops dramatically, the older two year old ones she has are runners from old stock.
Having picked a small bag of mixed green leaves, she put the tools away, locked up Shack and headed for the bus stop.
Only to see Ros who has Plot # 1 hard at work digging. Poor, poor Ros, last June she was at a junction in her car and was hit sideways, which made her bang her head very hard against her car window.
There were witnesses and the man got out and they exchanged details for insurance purposes.
Three weeks later, she was found by her daughter on the floor in her home unconscious and was whipped into hospital where they found the bang on her head had caused a bleed on the brain.
She was in hospital for some time and her life has changed a lot. Her memory is not good and she gets frustrated at not being able to do crosswords, she's lost a lot of strength and has been told that she is not to drive.
Thank goodness she has the allotments to work on, for digging and weeding move lots of muscles so hopefully she'll get her strength back and being in the fresh air is good for her (and everyone else!)
But she misses her car but hey, we don't keep a car and no one could / would ever say that stops us from gadding about!
But back to cheerul things like wasabi and ginger.. here is a great recipe for you.
You need for 4 people:
250g of medium egg Noodles - we use rice noodles as she cannot have gluten in wheat noodles.
1 bunch of Spring Onions, chop them & include the green stems.
5cm piece of fresh Ginger root, finely chopped.
3 cloves of Garlic, crushed and chopped.
500ml of water.
3 tbspfuls of Mirin.
4 tbspful of Soy Sauce.
2 tspful of Wasabi paste.
2 bunches of Pak choi, sliced not too thinly.
500g of minced Pork.
1.5 litres of Chicken or Pork Stock.
How to cook it:
Cook the noodles according to which ones you use.
Rinse them under cold water until completely cold.
Put half your sliced spring onions, half the ginger and half the garlic in a large saucepan with the stock, the mirin and 3 tbspfuls of soy sauce.
Bring to the boil and simmer for 10 minutes.
In a big bowl, mix pork mince with remaining soy sauce, garlic, ginger and wasabi paste, make into 20 evenly sized balls.
Strain the broth into a large bowl through a metal sieve, then put the broth back into the saucepan and bring it back up to a simmer, add the pork balls and simmer for 8 - 10 minutes, add the pak choi and noodles for a final 2 minutes.
Ladle into 4 bowls and add the remaining spring onions on top.
Oh, I'm pleased that we are having this for supper tonight, for it has turned into a gloomy day.
She didn't go to the quiz this afternoon, she had things to do at home plus some washing which meant that I also got washed or rather dunked into a basin full of water and given a scrub-a-dub-dub.
So a pork ball or two might just take away the shame of being given a bath.. as if I'm not old enough to give myself a bath, I ask you, whatever next?
That's you lot for today, we have a busy day tomorrow with builders etc and may not be back again until the late evening, Friday and Saturday she is designing someone else's kitchen garden so we will be late to post on both of those days.
We hope this gloomy weather passes over soon because it will soon be the Spring Equinox which happens on March 21st. This is the day when day and night are of the same duration, the Autumn Equinox happens on September 23rd.
So having given you that piece of information which I'm sure you will find useful, I'm off to supervise the garlic and ginger chopping.
GeeGee Parrot.
March 6th, 2019.
On her way back from the allotments yesterday she stopped off and bought a small amount of minced pork for she had a mind to make some pork balls with ginger and wasabi as you do when the weather is as glum as it is now.
But it wasn't for last night's supper, for which we had lamb stew and buckwheat with home grown greens, it is for tonight but she wanted to 'infuse' aka marinate the meat with the ginger and wasabi so that it would be deliciously spicy!
The weather held fine for her trip out to the allotments and she was mighty pleased to see that the layers of horticultural fleece have kept the seedlings safe from birds and frost.
She had twenty pots of narcissi to plant, some had as many as five bulbs in a pot so with them, she teased them away to separate them and planted them along the yellow walk, eight pots went in under a pair of apple trees and three pots were planted underneath a pear tree amongst some small English lavender bushes.
The six strawberry plants went in as the middle row in one of the bigger strawberry beds. All these plants are only a year old, quite small and in a couple of years she will move half of them to another bed and allow them more space.
Strawberry plants can last about five or six years but she never lets them stay that long as they can build up pests and the yield drops dramatically, the older two year old ones she has are runners from old stock.
Having picked a small bag of mixed green leaves, she put the tools away, locked up Shack and headed for the bus stop.
Only to see Ros who has Plot # 1 hard at work digging. Poor, poor Ros, last June she was at a junction in her car and was hit sideways, which made her bang her head very hard against her car window.
There were witnesses and the man got out and they exchanged details for insurance purposes.
Three weeks later, she was found by her daughter on the floor in her home unconscious and was whipped into hospital where they found the bang on her head had caused a bleed on the brain.
She was in hospital for some time and her life has changed a lot. Her memory is not good and she gets frustrated at not being able to do crosswords, she's lost a lot of strength and has been told that she is not to drive.
Thank goodness she has the allotments to work on, for digging and weeding move lots of muscles so hopefully she'll get her strength back and being in the fresh air is good for her (and everyone else!)
But she misses her car but hey, we don't keep a car and no one could / would ever say that stops us from gadding about!
But back to cheerul things like wasabi and ginger.. here is a great recipe for you.
You need for 4 people:
250g of medium egg Noodles - we use rice noodles as she cannot have gluten in wheat noodles.
1 bunch of Spring Onions, chop them & include the green stems.
5cm piece of fresh Ginger root, finely chopped.
3 cloves of Garlic, crushed and chopped.
500ml of water.
3 tbspfuls of Mirin.
4 tbspful of Soy Sauce.
2 tspful of Wasabi paste.
2 bunches of Pak choi, sliced not too thinly.
500g of minced Pork.
1.5 litres of Chicken or Pork Stock.
How to cook it:
Cook the noodles according to which ones you use.
Rinse them under cold water until completely cold.
Put half your sliced spring onions, half the ginger and half the garlic in a large saucepan with the stock, the mirin and 3 tbspfuls of soy sauce.
Bring to the boil and simmer for 10 minutes.
In a big bowl, mix pork mince with remaining soy sauce, garlic, ginger and wasabi paste, make into 20 evenly sized balls.
Strain the broth into a large bowl through a metal sieve, then put the broth back into the saucepan and bring it back up to a simmer, add the pork balls and simmer for 8 - 10 minutes, add the pak choi and noodles for a final 2 minutes.
Ladle into 4 bowls and add the remaining spring onions on top.
Oh, I'm pleased that we are having this for supper tonight, for it has turned into a gloomy day.
She didn't go to the quiz this afternoon, she had things to do at home plus some washing which meant that I also got washed or rather dunked into a basin full of water and given a scrub-a-dub-dub.
So a pork ball or two might just take away the shame of being given a bath.. as if I'm not old enough to give myself a bath, I ask you, whatever next?
That's you lot for today, we have a busy day tomorrow with builders etc and may not be back again until the late evening, Friday and Saturday she is designing someone else's kitchen garden so we will be late to post on both of those days.
We hope this gloomy weather passes over soon because it will soon be the Spring Equinox which happens on March 21st. This is the day when day and night are of the same duration, the Autumn Equinox happens on September 23rd.
So having given you that piece of information which I'm sure you will find useful, I'm off to supervise the garlic and ginger chopping.
GeeGee Parrot.
March 6th, 2019.
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